Dutch Oven Whole Chicken with Root Vegetables
A comforting one-pot meal featuring a beautifully roasted chicken and a medley of root vegetables, perfect for family dinners.
- Prep Time: 20 minutes
- Cook Time: 90 minutes
- Total Time: 110 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Roasting
- Cuisine: American
- Diet: Paleo
Ingredients
Scale
- 1 whole chicken (4 to 5 lbs), giblets removed and patted dry
- 3 tablespoons olive oil or softened butter
- 1 tablespoon kosher salt
- 1 teaspoon black pepper
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme (or fresh, chopped)
- 1 lemon (halved)
- 4 garlic cloves (smashed)
- Fresh rosemary sprigs
- 3 large carrots (peeled and cut into chunks)
- 2 parsnips (peeled and cut into chunks)
- 3 medium Yukon Gold potatoes (quartered)
- 1 large yellow onion (cut into wedges)
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Preheat your oven to 425°F (220°C).
- Rub the chicken with olive oil or butter, then season with kosher salt, pepper, garlic powder, onion powder, smoked paprika, and thyme. Stuff the cavity with lemon halves, smashed garlic, and rosemary.
- Toss the carrots, parsnips, potatoes, and onion with olive oil, salt, and pepper.
- Place the chicken breast-side up in the Dutch oven and arrange the vegetables around it. Cover and roast for about 90 minutes; uncover for the last 20-30 minutes.
- Let the chicken rest for 10-15 minutes before carving.
Notes
For added flavor, consider marinating the chicken overnight in the spices. You can substitute parsnips with more carrots or other root vegetables as desired.